I'm so excited to share these cookies with you. I love hearts (isn't it obvious?) and I LOVE YELLOW!

Also, it's the second year for our Valentine's event to benefit Cookies for Kids' Cancer! Bloggers from all over signed up to participate, they donated, they created recipes and I'm so excited to share them with you. Be sure to scroll down to the bottom and click over to check out the recipes!

Did you know that childhood cancers are the #1 killer of children in the U.S.?

Did you know that there are 12-13,000 new childhood cancer diagnoses each year?

Did you know that for every $1 of cancer research only 3 pennies goes to childhood cancer research.

This is why Cookies for Kids' Cancer exists! This is why they do what they do. They sell cookies to fund the researchers who are trying to find cures and better treatment options for children suffering through cancer today. They also encourage all of us to hold bake sales to raise much needed funds.

Please consider donating today: Donate Now

Also, watch this video to learn more about what Cookies for Kids' Cancer does! A huge thank you to them for what they do for children!

I want to shout out to these companies because they are matching what we raise up to $3000 total. THANK YOU, Dixie Crystals, Mediavine and OXO!!

Now back to the cookies…

Yellow makes me smile, what about you?

Of course, I used Dixie Crystals powdered sugar and my new OXO baking sheet!

Cream the sugar with the butter.

Add the egg yolk and extracts.

Mix until well combined.

I always mix the dry ingredients together in a separate bowl.

Gradually add the flour mixture into the wet ingredients.

Now we have cookie dough!

It looks perfect!

Add the sprinkles and mix again. I love these ones!

I like rolling cookie dough in between two pieces of parchment paper so I don't have to add more flour to the dough.

See how easy?

It's perfect!

I used a 1.5 inch heart cookie cutter.

Remove the dough surrounding the cut outs and then use a cookie spatula (like this one) to move the cut out to your baking sheet.

These are so small, they only take 5 minutes in the oven!

I used Bridget's royal icing recipe for the icing to decorate these cookies. And here's a quick video of how I decorated them!

I used drops of lemon yellow and a couple of drops of orange to get the yellow color I wanted! I used a #3 tip to outline the cookies and then a #4 tip to flood the cookies. These are so sunshiney happy smiley cookies, I love them!

They are pretty easy to make, be sure to follow Bridget's tips for the royal icing!!

Print

Yellow Heart-Shaped Rainbow Funfetti Cookies

Prep Time 1 hour hour 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Ingredients

• 1/2 cup 1 stick unsalted butter, softened
• 3/4 Dixie Crystals confectioner's powdered sugar
• 1 large egg yolk
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1 1/4 cups plus 2 Tablespoons unbleached all-purpose flour
• 1 teaspoon baking power
• 1/2 teaspoon salt
• 1/4 cup rainbow sprinkles
• 1 batch of royal icing I used Bridget's recipe
• Americolor lemon yellow soft gel paste food color
• Americolor orange soft gel paste food color

Instructions

• Heat oven to 400 degrees F.
• In the bowl of a stand mixer (or using an electric hand mixer), cream together the butter and sugar and whip until well combined. Then, add the egg yolks and extracts and mix until also well combined.
• Combine and mix together flour, baking powder and salt in a medium sized mixing bowl. Add in batches to the wet ingredients, mixing just until combined.
• Then, add the sprinkles and mix until just combined.
• Divide the dough in half and roll between two pieces of parchment paper using a rolling pin, until the dough is about 1/4 inch thick. Cut out shapes using cookie cutters. (I take the excess dough and roll up and re-roll until I have no dough left).
• Place on a silicon mat or parchment paper lined baking sheet and bake for about 5 minutes (or longer for bigger shapes).
• Make royal icing and color the icing. Pipe outlines and then flood the cookies. Allow for them to dry overnight.

Notes

I just halved this recipe for Rainbow Funfetti Cutout Cookie Recipe from Sweet Sugarbelle.

Check out the other recipes from bloggers who participate this year!

Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel's Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Pink Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine's Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin' Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It's Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine's Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Peanut Butter Sandwich Cookies from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen
Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline's Cooking
Chocolate Dipped Espresso Shortbread Cookies from Julianne of Beyond Frosting
Fudgy Chocolate Sixlets Cookies from Barbara of Barbara Bakes
Bake Chocolate Donuts with Cherry Glaze from Deb of Taste & Tell

There are affiliate links in this post.

The post Yellow Heart-Shaped Rainbow Funfetti Cookies appeared first on The Little Kitchen.

This post is sponsored by DOVE® Chocolate.

I love giving edible gifts to family and friends over the holidays, what about you? When I was thinking about what I could make this year that involves DOVE® Chocolate PROMISES, I knew I had to make a chocolate pretzel bark. I love the combination of salty and sweet for this treat!

I'm hoping this holiday season isn't getting too hectic for you. When things get crazy for our family, we make sure to take time to sit down, enjoy our Christmas tree and listen to holiday music together.

This chocolate pretzel bark is so easy to make and it's a nice little gift! Who doesn't love easy and delicious, right?

I love unwrapping the DOVE Chocolate PROMISES…the sayings inside are so cute! Like ‘Spread chocolate and cheer' and ‘Friendship is the greatest gift'!

You can use a double boiler or you can use a microwave. I used the microwave to melt the chocolate.

I always mix after each interval in the microwave because you don't want to burn the chocolate.

After you are able to get it smooth like this, you're ready to make bark!

Pour the milk chocolate onto a prepared baking sheet.

Smooth it out with an angled spatula.

It will look like this.

Add the pretzels and press them down if needed.

I drizzle some milk chocolate on top.

Now we're ready to melt the dark chocolate.

I used a smaller bowl and microwaved it as well.

Drizzle the dark chocolate on top and then add sprinkles.

With the leftover chocolate, I dipped some pretzels in the milk chocolate and then drizzled the dark chocolate on top!

Refrigerate the bark in the fridge and then when you're ready, cut them into pieces.

I snuck a few taste tests after I cut up the chocolate pretzel bark. It's soooo good! The perfect amount of salty and sweetness.

I brought them to my doctor's office as well as to the physical therapy center I go to, they really enjoyed this chocolate candy gift! And it put a smile on their faces!

I love that journaling gives me some much needed time to myself during the holidays, this is the time I truly enjoy and I really look forward to. It's important to take a break this holiday season, how will you #ChoosePleasure and focus on yourself during this busy time of year?

Print

Chocolate Pretzel Bark Recipe

Ingredients

• Three 8.87-ounce bags Silky Smooth DOVE PROMISES Milk Chocolate (about 96 pieces)
• About 1/3 of a 16-ounce bag of mini pretzels about 50 pieces
• 15 piecesSilky Smooth DOVE PROMISES Dark Chocolate about 1/2 bag
• Your favorite sprinkles

Instructions

• Prep a baking sheet with a silicon baking mat or parchment paper.
• In a double boiler, melt the milk chocolate. Or if you’re using the microwave, make sure it’s at 50% power and heat for 30 seconds at a time, for a told of 60 seconds. After each interval, stir the chocolate with a spoon. Then, microwave for 15 seconds at a time, for a total of 45 seconds, until it’s melted. Be sure to stir after each interval. You may not need the entire time that I needed to, depending on your microwave.
• Spread most of the milk chocolate onto the prepared baking sheet. Using an angled spatula smooth the chocolate out and spread it across the baking mat. Place pretzels on top and press down, if needed. Drizzle some of the remaining milk chocolate with a spoon.
• In a double boiler, melt the dark chocolate. Or if you’re using the microwave, make sure it’s at 50% power and heat 15 seconds at a time, for a total of about 60 seconds. Be sure to stir the chocolate after each interval. You may not need the entire time I needed to melt the dark chocolate, it depends on your microwave.
• Drizzle the dark chocolate on top. Add your favorite sprinkles. And place the baking sheet in the refrigerator for at least 60 minutes. Remove and cut into pieces. Place into goodie bags and tie with kitchen twine for a gift or party favor.

Disclosure: This post is sponsored by DOVE® Chocolate. All opinions are my own. Thank you for supporting brands that I work with, it allows me to keep doing what I love; sharing on The Little Kitchen.

The post Chocolate Pretzel Bark appeared first on The Little Kitchen.

Hi friends…it's been a little quiet in this space. If you follow me on instagram, you know I have been traveling a lot. But I realized something over the last couple of weeks and even more so the last few days…that I haven't been feeling well for a long time. And things got so busy and I was feeling blah so I hadn't been posting as much. I honestly didn't think anyone would really notice. It's summertime, there's a lot going on. I'm thankful for dear friends who texted me asking if I was ok.

At first I said yes, I'm doing fine, but I really wasn't. I have had this lingering cough literally since February. I went to the doctor in March and he told me to try a new maintenance inhaler for my asthma and it might have worked for a little bit. But this cough would not go away. A few weeks ago, it actually got worse and it was making me feel worse. I couldn't have a conversation without coughing every few words and when I would take a deep breath, I would end up in a coughing fit. The weird thing is, I never had a cold or bronchitis this year. This cough seemingly came from nowhere.

Before I left for New York, I went to my allergy doctor once again and this time, he threw more at the cough. Different meds, a nebulizer treatment and even antibiotics. And it started to get a lot better. Thank goodness for that. And last week, I went to a new primary care doctor and she's amazing. Seriously, I felt much better after leaving…she talked to me for a long time and answered a lot of my questions. I learned that my allergies, my asthma, sleep apnea and now I know that I have acid reflux are all related. And this cough has been affecting my breathing…even though I thought it wasn't.

Today, I am feeling so much better…better than I have in a long time. You don't realize how much you are coping with something until you start to feel better. Isn't that interesting? And honestly, my usually positive outlook and productivity was being affected. Not feeling well affects a lot of things.

When I was a kid, I was sick a lot and I was on a lot of medicine…constantly. I don't want to be on tons of medicine now and as an adult, I'll be the first to admit that I wait too long to go to the doctor…for fear that it's nothing and for fear that I'm being too dramatic. I have to work on taking care of myself and not wait to go to the doctor until it's so bad that I'm literally miserable.

Okay, enough about my stupid cough. How about these shortbread bars? It all started when I went to Oklahoma and the Land O'Lakes team shared with us a new butter…their new European-style butter.

I fell in love with their butter…and these gooey shortbread bars they shared with us. I actually made them not too long after I came home. But I couldn't help changing them a little bit and adding sprinkles!!! Making them funfetti!

They are really really easy to make. They were the first thing I made in my new Raspberry Ice Stand Mixer that I named Betsy.

The crust is a shortbread crust…it's heavenly because it involves a whole stick of butter.

Smooth it out evenly and then bake for 15 minutes.

While that's baking, make the funfetti topping. Whenever I'm dealing with honey or corn syrup, I always spray my measuring spoon or cup with nonstick baking spray…so it doesn't stick!

Make the topping which goes on top of the baked shortbread crust.

Add sprinkles! Isn't that pretty?

I'm in love with this mixer and the new ceramic bowl! (This bowl is being released by KitchenAid this fall.)

All ready to go into the oven.

Photographed on Cambridge Rose & Talavera Collection plates with by Q Squared.

PS I'm obsessed with these plates…they are perfect for entertaining and every day and are super easy to clean!

Make these shortbread bars, I know you'll love them!

My grandmother loved them!

I made these funfetti gooey butter shortbread bars for my grandma's 91st birthday . She's actually curtis' grandma but she has always treated me like her own. One of the sweetest ladies you'll ever meet. and I'm sharing this recipe next week. Happy 4th, y'all! #thelittlekitchenrecipes #fb @noondaycollection @tieks @landolakesktchn

A photo posted by Julie Deily (@thelittlekitchn) on Jul 3, 2015 at 1:00pm PDT

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Funfetti Gooey Butter Shortbread Bars Recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Resting Time 20 minutes minutes

Ingredients

Crust

• 1/2 cup 1 stick Land O Lakes® European Style Salted Butter, softened
• 1/3 cup powdered sugar
• 1 cup unbleached all-purpose flour

Funfetti Topping

• 2 tablespoons light corn syrup
• 1 tablespoon water
• 2 teaspoons pure vanilla extract
• 1/2 cup 1 stick Land O Lakes® European Style Salted Butter, softened
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup unbleached all-purpose flour
• 5 Tablespoons rainbow sprinkles plus more for the top before baking

Instructions

• Heat oven to 350°F. Line an 8-inch square baking pan with foil. Spray the foil with nonstick baking spray. Set aside.

Crust

• Add 1 stick of salted butter and 1/3 cup powdered sugar to the bowl of an electric stand mixer. Using the paddle attachment, beat until the powdered sugar is no longer visible, about one minute. Add flour and mix until just combined.
• Pour dough into prepared pan. Press dough evenly into bottom of prepared pan. Bake 15 minutes. Remove from oven and allow to cool for 10 minutes on a baking rack.

Funfetti Topping

• Add corn syrup, water and vanilla extract to a small mixing bowl. Mix well with a spoon and set aside.
• Add 1 stick of salted butter, sugar and salt into same electric stand mixer bowl. Using a paddle attachment, beat at medium speed until well mixed. Add 2 eggs and beat until well mixed. Add half of flour and half of the corn syrup mixture, beating to combine thoroughly. Repeat with the remaining flour and corn syrup.
• Add sprinkles and slowly combine with rubber spatula. Pour funfetti topping over shortbread crust. Using the rubber spatula, spread it evenly over the crust. Optionally, add 1 or 2 more tablespoons of sprinkles over the topping and use the spatula to press them into the topping.
• Bake 25 to 28 minutes or until golden brown. Place pan on a cooling rack for about 10 minutes. Then, carefully remove the bars using the flaps of overlapping foil and allow bars to completely cool on baking rack. (To get the cleanest cut bars, allow them to completely cool at least a few hours or even overnight.)

Disclosure: This post is sponsored by Q Squared. I did receive a KitchenAid stand mixer recently for the purpose of review. I only share with you my honest opinions and brands that I love. There are affiliate links in this post.

The post Funfetti Gooey Butter Shortbread Bars appeared first on The Little Kitchen.

I'm on my way to Utah to spend time with friends and I wanted to share these cookies with them (I have some in my carry-on) and with you. I love love sending cookies to friends, been sending a bunch this year. For birthdays, just because, broken bones or just to say hi. I love sending cookies because it's like sending a little bit of myself to friends who live too far for me to pick up the phone and say let's get coffee, let's do lunch THIS WEEK…I can't be with them in person so I'm sending them a smile.

I love sending them so much, on a whim yesterday, I posted a giveaway on both facebook and instagram…one winner on each site and I'll send a dozen of these wonderful DoubleTree Hotel Chocolate Chip Cookies! PS If you're a food blogger, be sure to sign up for the Great Food Blogger Cookie Swap, sign ups are in full swing and we hope to beat the amount of almost $14,000 raised last year for Cookies for Kid's Cancer!

These cookies are a variation on Lindsay's cookies from the cookie swap last year. I tweaked them a little bit and added sprinkles! And chocolate!

A couple of months ago, I went to Asheville for Food Blog Forum and was fortunate to get to meet Jael (co-owner of French Broad Chocolates) and they gave all of the attendees a brick of chocolate. Seriously, amazing…they bring these cookies up another level! I told Jael I will return to Asheville and I will!

I'm seriously obsessed with this 2-cup measuring cup. I also bought a 1 1/2 and a 3 cup one too! Ever since I saw Ree mention it on her Food Network show, I had to get them. Saves a lot of time measuring!

Whisk the flour, salt and cornstarch.

Beat the butter, sugar and vanilla extract.

Add the flour in batches and mix with your hand mixer.

But just until combined, don't overmix it!

Add sprinkles! I use A LOT of them. Mix with a rubber spatula.

Split the dough in half and roll into rounded logs in plastic wrap.

Once you have a nice log…

Peel the plastic wrap and

Get a new piece of wrap and add sprinkles…because you want sprinkles on the edges of the cookies.

Chill the dough for at least three hours.

Cut them into 1/2 to 3/4-inch cookies. Place on parchment paper and bake for 10 to 12 minutes.

Let them cool completely before dipping them in chocolate!

Let the excess chocolate drip back into the bowl. I put them in the fridge for at least 20 minutes and for transporting or shipping, I put them in the freezer for 20 to 30 minutes.

I'll bet you can't eat just one. These are my new obsession. I hope you'll make them and share them with a good friend or a family member who needs a smile.

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Dark Chocolate Dipped Funfetti Shortbread Cookies Recipe

Prep Time 3 hours hours 25 minutes minutes

Cook Time 10 minutes minutes

Servings 20 cookies

Ingredients

• 2 1/4 cups unbleached all-purpose flour
• 1 1/2 Tablespoons cornstarch
• 1/8 teaspoon salt
• 2 sticks 1 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• approximately 5 to 6 Tablespoons sprinkles nonpareils, divided (plus more for sprinkling on top of chocolate)
• 6 ounces dark chocolate
• 1 to 2 teaspoons vegetable shortening

Instructions

• Mix flour, cornstarch and salt with a whisk in a small mixing bowl.
• In a medium-sized mixing bowl, beat butter and sugar together (until creamed) using an electric hand mixer, about 1 to 2 minutes. Add vanilla extract and mix thoroughly.
• Add dry ingredients in two batches to the butter and sugar mixture, mix until ingredients are combined (with hand mixer) but don't over mix. Add 2 1/2 Tablespoons sprinkles to the cookie dough and mix with rubber spatula.
• Split cookie dough in half. Add first half to a long pieces of plastic wrap. Shape into 7-inch logs that are about 1 1/2 inches thick. Once shaped, remove the plastic and grab a new piece of plastic, add 1/2 Tablespoons sprinkles down the length of the plastic wrap, add cookie dough log and add more sprinkles so the outsides of the cookies have enough. Roll up and refrigerate both logs for at least 3 hours or overnight.
• Heat oven to 350 degrees F. Cut into 1/2 or 3/4 inch thick slices and place on parchment paper lined baking sheets for 10 to 11 minutes.
• While cookies are baking and cooling, melt chocolate and shortening in a microwave safe bowl on 50% power and in increments of 30 seconds at a time, mixing thoroughly between each heating.
• Dip cooled cookies into chocolate halfway and allow the excess chocolate to drip back into the bowl. Dip a few cookies and then add sprinkles on top of the chocolate. Chill in the refrigerator to set the chocolate for 15 to 20 minutes.

Notes

Shortbread Cookie Dough Base slightly adapted from Lindsay's Bourbon, Brown Butter, and Vanilla Bean Shortbread Cookies

Disclosure: I was provided chocolate by French Broad Chocolates as a conference organizer & attendee of Food Blog Forum. Opinions are always my own. There are affiliate links in this post.

The post Dark Chocolate Dipped Funfetti Shortbread Cookies appeared first on The Little Kitchen.

Who doesn't love cupcakes right? They are for birthdays and every day…I completely adore them! And Betty Crocker's Party Rainbow Chip Cake Mix (sprinkles!) makes me think of birthdays.

Did you happen to check out my rainbow cake last month? When thinking about birthdays and how to make them easy and fun, I thought cupcake decorating party! Why not, right? Here are the reasons why this is so easy:

• You don't have to frost the cupcakes!
• The guests/kids do all the work
• It's fun
• Cupcakes can double as favors

Remember, birthday parties do not have to be perfect, just perfectly fun AND memorable. I'm sure you agree!

Best way ever to measure oil when there's water in your list of ingredients. I measure the water first and then measure the oil. Less oil stuck in your measuring cup!

Easy, less mess way to scoop cupcakes, use a 3 Tablespoon (large) cookie scoop! Measures each cupcake perfectly!

And now you can have your party!

Let me walk you through it. Some people love salty with their sweet, put some pretzels for them. You can frost the cupcakes ahead of time (depending on the age level of the party) if you want!

Set up plates of sprinkles for dipping cupcakes in.

Set up bowls of fruit too!

Here is the line up that I used. I had no idea Betty Crocker has decors that are stars! And how about the gold sugar? I'm so obsessed with it…you can never have TOO MANY SPRINKLES. That doesn't exist in my book!

Let everyone decorate two cupcakes, eat one now and take the other one home.

I hope you enjoyed this birthday party idea as much as I had fun making it and photographing and eating it. Ha

For more awesome birthday ideas, visit the Betty Crocker website and follow them on instagram!

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Birthday Cupcake Decorating Party

Ingredients

• Betty Crocker SuperMoist Party Rainbow Chip Cake Mix with Pudding in the Mix (16.25 ounces)
• ingredients for the cake mix
• Cupcake liners
• Betty Crocker Rich & Creamy Chocolate Frosting
• Betty Crocker Whipped Whipped Cream Frosting
• Betty Crocker Gold Sugar Cupcake Gems
• Betty Crocker Decorating Decors: Nonpareil
• Betty Crocker Decorating Decors: Stars
• Betty Crocker Decorating Decors: Chocolate
• Betty Crocker Decorating Decors: Rainbow Mix
• Pretzel sticks
• Fresh Strawberries or other fruit sliced
• Individual Cupcake Holders for favors

Instructions

• Bake cupcakes according to the instructions on the cake mix box. I used a dark (nonstick) cupcake tin, lined them with cupcake liners, baked at 325 degrees F for 14 to 15 minutes.
• Set up table with a tablecloth (for less mess) and arrange cupcakes, sprinkles, fruit and pretzels for easy decorating.

Disclosure: I'm thrilled to be working with Betty Crocker to #GetYourBettyOn! I only work with brands that I love and only share with you my honest opinions. This is a sponsored conversation written by me on behalf of Betty Crocker. The opinions and text are all mine.

The post Birthday Cupcake Decorating Party appeared first on The Little Kitchen.

Today, I'm guest posting over on Glory's site, Glorious Treats today! If you don't know her site, you'll love it. She's working on her first cookbook (I'm so proud of her!) and when she asked me to help her out this week…I said YES! For everything sweet and cute, for party planning tips, she's the go to person.

This recipe took no time to do and only required four ingredients: white chocolate chips, pink candy melts, pretzels and sprinkles. It's seriously so easy (I only spent 20 minutes hands-on time for each pan that I made)…you have to make it! Especially, if you like salty and sweet all together. For the recipe, be sure to click over and get the White Chocolate Pretzel Candy Bark recipe now!

The post White Chocolate Pretzel Candy Bark appeared first on The Little Kitchen.